Electromagnetic induction cooktops are all-electric but they are not the electric resistance cooktops most people think of when electric cooking is mentioned. Electromagnetic induction cooktops are completely different, they have more specific temperature control, are much safer, easier to clean, and can vary heat settings faster than gas. Induction cooking uses electromagnetic energy to heat pots and pans directly. In comparison, gas and electric cooktops heat indirectly, using a burner or heating element, and passing radiant energy onto your food. Induction cooktops heat up the pot or pan much faster and temperature controls are much more precise. The smooth surface makes it easier to clean.
Induction cooking is popular in Europe and the popularity is growing in the U.S. One concern is the need for pots and pans to have a magnetic (steel or iron) bottom in order to work with the electromagnetic induction cooktop. A quick way to test if pots and pans will work with induction is to see if a magnet sticks to the bottom.
Induction cooktops emit an electromagnetic field of medium-frequency waves. According to the World Health Organization, there is no compelling evidence indicating medium-frequency magnetic fields have long-term health effects. It should be noted that radio-frequency interference that might pose a very small risk for people wearing heart pacemakers (no greater than the risk posed by other everyday electrical equipment).